Veal and Pancetta Ragu | Recipe | Simply Beef & Lamb

Ingredients

• 450g lean veal mince
• 25g dried porcini mushrooms, soaked in 100m warm water
• 1 tablespoon olive oil
• 1 medium onion, peeled and finely chopped
• 1 celery stalk, finely chopped
• 1 large garlic clove, peeled and finely chopped
• 50g pancetta cubes or thick cut back bacon, diced
• Small handful fresh thyme leaves
• 1 tablespoon tomato purée
• ¼ teaspoon freshly grated or ground nutmeg
• 100ml dry red wine
• 1 sachet bouquet garni
• 300ml good, hot beef stock
• 1-2 tablespoons crème fraîche or double cream
• 300g dried pappardelle or rigatoni pasta
• Freshly grated Parmesan, to garnish
• Fresh thyme leaves, to garnish